Lesaffre is a leading global yeast manufacturing company providing innovative solutions for bakers around the world. We’ve been supporting industrial, craft and food service bakers across Australia, New Zealand and the Pacific for more than 25 years.
Emerging from early foundations as Fermentation Industries, through subsequent ownerships and joint ventures, today’s business was effectively established in 1993, providing an alternative source of bakers’ yeast for Australian bakers. In 2008, Lesaffre became the sole owner and the business was renamed Lesaffre Australia Pacific.
With offices in four Australian states, we locally produce a range of fermentation products and bakery ingredients at a large state of the art yeast manufacturing facility in Dandenong, Victoria.
Our growth accelerated in 1995 with the purchase of Fermex Australia, which had earned a reputation as a quality supplier of yeast and baking solutions to local bakers since 1969.
We continue working with bakers to perfect local bakery favourites, with a focus on quality and customer satisfaction. In fact, Lesaffre was the first yeast producer to have its quality assurance processes certified by independent authorities. Our facilities across Australia are fully HACCP and ISO accredited.
With our close relationships with clients and partners, Lesaffre works confidently to better nourish and protect the planet.
We leverage global knowledge, insights and expertise and apply it locally for our customers. Working together to share knowledge. Global to local. Baker to baker. From one generation to another.
Each day we:
Lesaffre’s company history began with two friends: Louis Lesaffre and Louis Bonduelle. In 1853, they partnered together to build a grain alcohol and Dutch gin plant in the north of France.
Lesaffre branched into yeast and bread-making after 1872, won over by the fermentation process and setting up a baker’s yeast making facility. From the start, innovation drove us. The quest? To find more creative and more user-friendly bakery solutions.
More than 160 years on, one out of every three loaves of bread baked around the world uses Lesaffre yeast.
A multinational, diverse group, Lesaffre is best known in Australia Pacific for its Yeast and Baking Solutions division, the natural flavour bases of Biospringer, and the functional ingredients of Lesaffre Human Care.
A key global player in fermentation for more than a century, Lesaffre, with a 2.2 billion euro turnover, and established on all continents, counts 10,700 employees and more than 85 nationalities. We have six production plants in the Asia Pacific region, including a yeast facility in Dandenong, Victoria and a Baking Center™ in Sydney, New South Wales. On the strength of this experience and diversity, we work with customers, partners and researchers to find ever more relevant answers to the needs of food, health, naturalness and respect for our environment. Thus, every day, we explore and reveal the infinite potential of microorganisms.
To nourish 9 billion people, in a healthy way, in 2050 by making the most of our planet’s resources is a major and unprecedented issue. We believe that fermentation is one of the most promising answers to this challenge.
Lesaffre – Working together to better nourish and protect the planet.
At Lesaffre, we support industrial and craft bakers, helping them meet changing appetites for breads and bakery items around the world. With foresight, innovation and 160 years of experience, we have created a global portfolio of bread-making solutions that bakers rely upon. Yeasts, sourdough, improvers, mixes, and blends are supported by unparalleled R&D, technical support and knowledge that is passed down from baker to baker.
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